What is a Tiramisu Cheesecake?

A tiramisu cheesecake is a fusion of traditional tiramisu and creamy cheesecake . It combines the bold espresso flavor of tiramisu with the rich, dense texture of classic cheesecake, often layered with coffee-soaked ladyfingers and a dusting of cocoa powder.

What is the difference between cheesecake and tiramisu?

The biggest difference is texture and preparation : - Cheesecake is typically dense and baked , with a graham cracker crust . - Tiramisu is light, creamy, and no-bake , made with mascarpone and soaked ladyfingers . - Tiramisu cheesecake combines both— offering the best of both worlds!

Can I make tiramisu cheesecake without mascarpone?

Yes! If mascarpone is unavailable, you can substitute with a mix of cream cheese and heavy cream . However, mascarpone gives the cheesecake its signature rich and smooth texture , so using it is highly recommended.

How long does tiramisu cheesecake last in the fridge?

Properly stored in an airtight container , tiramisu cheesecake can last 4-5 days in the fridge . If you want to store it longer, freeze it for up to 3 months and thaw overnight before serving.

Tiramisu Cheesecake: Decadent & Creamy Dessert Recipe

Description

A decadent tiramisu cheesecake that combines the rich, creamy texture of classic cheesecake with the bold espresso and cocoa flavors of traditional tiramisu. Perfect for any occasion!

Ingredients

Scale

For the Crust:

1 ½ cups graham cracker crumbs (or crushed ladyfingers)
¼ cup unsalted butter, melted
2 tablespoons sugar

For the Cheesecake Filling:

16 oz cream cheese, softened
8 oz mascarpone cheese
¾ cup sugar
1 teaspoon vanilla extract
3 large eggs
½ cup heavy cream
1 cup brewed espresso (cooled)
10 ladyfingers (for layering)

For the Topping:

¼ cup cocoa powder (for dusting)
½ cup whipped cream
1 tablespoon dark chocolate shavings (optiona

Instructions

Prepare the crust: Mix graham cracker crumbs (or crushed ladyfingers) with melted butter and sugar. Press into a springform pan and bake at 350°F (175°C) for 10 minutes. Let cool.
Make the filling: Beat cream cheese, mascarpone, and sugar until smooth. Add vanilla and eggs, one at a time. Stir in heavy cream.
Layer the cheesecake: Dip ladyfingers into espresso and arrange a layer over the crust. Pour half the cheesecake filling over the ladyfingers. Repeat the layering process.
Bake the cheesecake: Place the pan in a water bath and bake at 325°F (163°C) for 45-50 minutes. Let cool, then refrigerate for at least 4 hours.
Decorate: Dust with cocoa powder, top with whipped cream swirls, and add chocolate shavings if desired.
Serve and enjoy!

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Cuisine: Italian-American

Nutrition

Calories: 320 kcal
Sugar: 18g
Sodium: 120mg
Fat: 22g
Saturated Fat: 13g
Carbohydrates: 28g
Protein: 6g
Cholesterol: 90mg

Keywords: tiramisu cheesecake, coffee cheesecake, mascarpone cheesecake, espresso cheesecake, creamy cheesecake, Italian cheesecake